books.google.ca - For five seasons, Roy Yamaguchi has explored the ingredients and growers of Hawaii on his public television show, Hawaii Cooks with Roy Yamaguchi. Now, in a companion volume to the sixth season, he brings his rich culinary discoveries to home kitchens. In HAWAII COOKS, Roy introduces a comprehensive...http://books.google.ca/books/about/Hawaii_Cooks.html?id=E1GFkVQac-YC&utm_source=gb-gplus-shareHawaii Cooks

Review: Hawaii Cooks: Flavors from Roy's Pacific Rim Kitchen

User Review - Lia - Goodreads

The thing that irks me about this book is that it is so geared towards Hawaii specific ingredients, that it is nearly impossible to replicate most of the recipes in Mass. Yamaguchi IS brilliant though.Read full review

Review: Hawaii Cooks: Flavors from Roy's Pacific Rim Kitchen

User Review - Lia - Goodreads

The thing that irks me about this book is that it is so geared towards Hawaii specific ingredients, that it is nearly impossible to replicate most of the recipes in Mass. Yamaguchi IS brilliant though.Read full review

About the author (2003)

JOAN NAMKOONG is the coauthor with Roy Yamaguchi of Hawaii Cooks, and author of The Food Lover's Guide to Honolulu and Go Home, Cook Rice. She lives in cool, misty Waimea, Hawaii.

After growing up in Japan, ROY YAMAGUCHI moved to New York to train at the Culinary Institute of America. In 1988, he left the mainland to open the first Roy's, in Honolulu. In 1993, he was named Best Chef in the Pacific Northwest by the James Beard Foundation, and he now operates 33 Roy's restaurants worldwide.